Season the steak: Pat the steaks dry with paper towels. Season both sides generously with salt and black pepper.

Preheat the skillet: Heat a cast-iron skillet over medium-high heat. Once hot, add 1 tablespoon of butter and allow it to melt, swirling it around the pan.

Cook the steak: Place the steaks in the hot skillet. Sear the first side for about 3-4 minutes without moving the steak. Flip the steaks over using tongs.

Add garlic and thyme: Once flipped, add the minced garlic and fresh thyme around the steak. Add another tablespoon of butter and let it melt. Spoon the butter over the steaks as they cook. Cook for another 3-4 minutes, depending on your desired doneness.

Rest the steak: Remove the steak from the skillet and let it rest for 5-10 minutes before serving.

Prepare the sauce: In a small saucepan, heat the olive oil over medium heat. Add the heavy cream, garlic powder, and a pinch of salt. Bring the mixture to a simmer, stirring occasionally.

Add the cheese: Once the cream has slightly thickened (after 3-4 minutes), reduce the heat to low and stir in the parmesan cheese until it melts and the sauce becomes creamy. Taste and adjust the seasoning with salt and pepper if needed.

Serve the sauce: Drizzle the warm parmesan cream sauce over the rested steak.